Blend together until well combined. The gluc thickened it up in about 5 minutes. It made it a nice creamy consistency without using mayo. In fact, I might try using gluc, cream and vinegar to make a faux-mayo.

Before the questions begin.... Mayo is made with vegetable oil, which is high in polyunsaturated fats which are linked to all kinds of diseases. Vegetable oil is soybean, canola, safflower and corn. Good fats are the saturated type such as animal fat, cream and coconut oil. (Anyone ever make a coconut oil mayo?)